Pistachio Crusted Tilefish with Roasted Eggplant and Spiralized Zucchini

EGGPLANT 1 eggplant, peeled and sliced into ¼ inch thick pieces Olive oil

CURRY SAUCE 1 cup chicken stock 4 tablespoons honey 2 tablespoons Thai green curry paste cup coconut milk zucchini, spiralized (see note) FISH 4 skinless golden tilefish fillets (or similar fish such as snapper, cod or halibut) cup pistachio nuts, de-shelled ½ teaspoon salt ½ teaspoon paprika 2 eggs, beaten 4-6 tablespoons canola oil

To make the eggplant, pre-heat oven to 425 degrees. Line two baking sheets with parchment paper. Brush olive oil onto each sheet, sprinkle with salt and lay eggplant slices down. Brush a touch more olive oil on top of each piece, sprinkle again with a touch of salt and place in the oven for 15-17 minutes. Once you see the eggplant begin to turn golden brown, flip, cook for an additional 3-5 minutes and remove. All pieces should no longer have their original spongy texture — if they do, place them back in the oven for several more minutes until they are roasted all the way through. Once the eggplant is done cooking, turn oven down to 375 degrees.

Next, combine all the curry sauce ingredients except zucchini into a medium-size pot with a lid and bring to a simmer. Cook for 10 minutes, stirring occasionally, and then add in zucchini. Cook for another 5 minutes, then turn off heat and cover.

To make the fish: In a food processor, combine pistachios, salt and paprika. Pulse until all the large chunks of pistachio are ground up. You don’t want any chunks of pistachio left; otherwise, it will be hard to bread the fish, and it won’t stick. Place the beaten eggs in one plating dish and the pistachio mixture in another. Salt the fish fillets, dip each in the egg and then into the pistachio. Coat the fish well on all sides and set aside. In a medium sauté pan, add the canola oil and heat on medium-high. Once the oil is hot, add in two fillets at a time and cook about 3 minutes on each side, or until golden brown. Once you have cooked the outside of the fish, place the fillets onto a baking sheet lined with parchment paper or foil and cook in the oven for about 5-6 minutes, until they are cooked all the way through. Plate a layer of eggplant in serving dish, then top with zucchini and finally the crusted fish.

If don’t own a spiralizer, you can buy pre-spiralized zucchini or another veggie of your choice (carrot, squash, sweet potato) at most grocery stores, including H-E-B and Whole Foods.